Peanut Butter & Marshmallow Sandwich Cookies

If you are PB lover then you need to add this peanut butter cookie into your repertoire. Seriously. what’s better than a one bowl cookie? How about a four-ingredient, 20 minute peanut butter recipe, to include, making the cloud of marshmallow frosting to float at the center as well. And since it is flourless that makes this a gluten-free peanut butter cookie.

Peanut Butter & Marshmallow Sandwich Cookies

What the freak? The holiday cookie marathon just ended and here I am proposing cookies? Well, you’re talking to someone who sort of feels the same way about cookie baking right now, but trust me, grab your bake sheet. As I mentioned these are fast and easy but along with that—holy bee-jezus, these were a hit. My little guy who has no sweet tooth devoured this with his buddy.

And I tend to believe kid-approved recipes are the hardest to come by, you know with all their picky-ness and such. I’m fortunate my little guy isn’t picky, but he’s doesn’t have a sweet tooth and he is the kind of kid to tell you, “Mom, your breathe smells like a dead horse”. Lovely, right? Well it is if you need an honest opinion, not so lovely when he refuses your rebuttal that the dead horse he is referring to is what adults call coffee breathe.

Now that we’ve established this has passed a five-year-old taste test, get moving and mixing. The faster you do so, the sooner you can eat.

Peanut Butter & Marshmallow Sandwich Cookies

Ingredients

1 cup natural peanut butter, smooth or crunchy

1 cup sugar

1 large egg, lightly beaten

1 teaspoon vanilla extract

Marshmallow Frosting

5 large egg whites

11/2 cup sugar

Instructions

Preparation

Heat oven to 350 degrees F. Line bake sheet with parchment paper.

To make peanut butter cookie: Place all ingredients in a stand mixer bowl and mix on low. Using a cookie scoop, drop 1 1/2 tablespoon of dough on bake sheet. Flat cookie with a fork in criss-cross design. Bake cookies for about 10-12 minutes or until golden around the edges. Rest cookies on bake sheet for 2 minutes then transfer to cooling rack.

To make marshmallow frosting: Combine egg whites and sugar in a stand mixer bowl and place it over—not on, (think bain marie style) simmering water. Heat mixture to 160 degrees F while whisking constantly. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.

Optional: You can use marshmallow fluff, in lieu of making homemade marshmallow frosting.

Z-Place the bowl of containing eggs and sugar on top of a pot containing water (think double boiler/bain marie style). You will heat the egg and sugar mixture to 160 degrees F. This will cook the egg whites to a safe stage for eating. Once the mixture reaches 160 degrees F, transfer it to the stand mixer for beating.

I don’t have a kitchenaid mixer. Will it come out right if I beat the marshmallow frosting by hand or with a hand mixer? I’d love to try these! And is that 1/2 cup sugar or 1 1/2 cups sugar with the egg whites?

Gluten-free fad diets have recently become popular. A 2012 study concluded “There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population. Indeed, there is some evidence to suggest that a gluten-free diet may adversely affect gut health in those without celiac disease or gluten sensitivity…

I don’t write a ton of comments, however i did some searching and wound up here Peanut Butter Cookie Recipe | Bakers Royale. And I do have some questions for you if you usually do not mind. Is it just me or does it appear like some of the comments appear as if they are coming from brain dead individuals? 😛 And, if you are writing at other places, I would like to follow everything fresh you have to post. Would you make a list of every one of your shared sites like your twitter feed, Facebook page or linkedin profile?

I made these cookies today! They look and taste terrific and I can’t wait to share them. Do you know if they freeze well? And, what ideas do you have for the leftover marshmallow cream? Thank you for sharing this fun recipe.

I just made these right now! Hands down the easiest and tastiest recipe for peanut butter cookies, the only addition I made was that before pressing them down with the fork we rolled them in white sugar- I know, now that’s a lot of sweet! But it worked out for those who didn’t want the marshmallow cream (shocker!) I was nervous because I have never made marshmallow cream but it couldn’t have been simpler. Thank you so much for your easy to read instructions. I ate it all together, cookie & cream, and it was delicious! My family loved them and we will definitely be making these again.

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.